Sautéed Broccoli and Corn Salad
by Cindi Sutter, Founder & Editor Spirited Table® - Recipe By TODD PORTER AND DIANE CU August 2014 - Food & Wine
Yield Serves: 4 to 6 + Total Time 15 MIN
This fresh broccoli and corn salad pairs tender vegetables with a lemony vinaigrette, making it a great 15-minute side dish. Slideshow: Vegetable Side Dishes
Ingredients
SALAD
1 1/4 pounds broccoli crowns
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
2 ears of corn, shucked (about 2 cups of kernels)
1/2 teaspoon chili powder
VINAIGRETTE
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher or sea salt
Zest of 1 medium lemon
Juice of 1 medium lemon (about 2 tablespoons)
Fresh cracked black pepper, to taste
How to Make It
Step 1
Cut the broccoli into bite sized pieces and set aside. Heat a large skillet over medium heat. Add the oil, then add the garlic. Cook the garlic for about 1 minute or until soft.
Step 2
Stir in the broccoli and cook for about 2 minutes, or until broccoli is bright green. Stir in the corn and chili powder. Continue cooking for 3 minutes or until the vegetables are tender, and then remove from heat and set aside to cool to room temperature.
Step 3
In a bowl, whisk together the vinaigrette ingredients.
Step 4
After the broccoli and corn have cooled, toss with the vinaigrette and taste for seasoning. Season with additional salt and pepper if desired and serve.